The Ultimate Healthy Blueberry Buttermilk Pancakes
Yields: 16 silver dollar pancakes
These pancakes are thick, fluffy, and filled with juicy berries! Served with pure maple syrup, they’re perfect for breakfasts or lazy weekend brunches. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • 1 cup + 2 tbsp (135g) whole wheat pastry flour (measured correctly)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ tbsp (7g) unsalted butter, melted
  • 1 large egg
  • 1 ½ tsp vanilla extract
  • ½ cup (120mL) low-fat buttermilk, room temperature
  • 1 tsp pure maple syrup
  • ¼ cup (60g) plain nonfat Greek yogurt
  • ¾ cup (105g) blueberries (fresh preferred, frozen will work)
  1. Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Whisk in the buttermilk and maple syrup. Stir in the yogurt until no large lumps remain. Add in the flour mixture, and stir until just incorporated. Gently fold in the blueberries.
  2. Lightly coat a large pan or griddle with nonstick cooking spray, and preheat over low heat.
  3. Using a generous 2 tablespoons of batter for each pancake, dollop onto the hot pan, and spread into a circular shape. Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the bottom is light golden brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until light golden brown on both sides. Serve hot.
Notes: Regular whole wheat flour, white whole wheat flour, or all-purpose flour may be substituted in place of the whole wheat pastry flour.

You must use buttermilk in this recipe. It’s more acidic than regular milk, which is required to react with the baking soda and baking powder.

As a buttermilk substitute, I highly recommend this powdered buttermilk. It’s shelf-stable and keeps for ages. Mix 2 tablespoons of the powder into the flour mixture, and mix ½ cup of water into the egg mixture for this recipe. Alternatively, measure out 1 ½ teaspoons of vinegar into a measuring cup, and pour in regular milk (skim, 1%, or 2%) until you reach the ½-cup mark. However, this second method will not yield the same iconic buttermilk flavor.

This recipe yields a thick batter to create the thickest, fluffiest pancakes. If the batter is too thick for your liking or will not pour and spread in the pan, add up to ¼ cup of additional buttermilk, 1 tablespoon at a time, until it reaches your desired consistency.

See here for tips on the type of pan to use and how to properly flip pancakes.

This recipe is easily doubled to make more. If you have any leftovers, they freeze really well too!

{clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at